Chicken Finger Pancakes

by Spike Mendelsohn 11:55 AM, March 29, 2017

Aired March 30, 2017

Serves 4 servings

1 large egg
1/4 cup whole milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup plain breadcrumbs
4 thin (about 1 ounce) chicken strips
Canola oil, for frying
2 cups your favorite pancake batter
Vegetable cooking spray
Powdered sugar, for garnish
Maple syrup, for garnish


In a medium size bowl, whisk the egg with the milk and spices. Place breadcrumbs in a shallow dish.
Working one at a time, dip the chicken strips into the egg mixture and then into the breadcrumbs.
Heat a couple inches oil in a Dutch oven until it reaches 340°F. Fry the chicken strips until golden brown, about 2 minutes.
Heat a griddle or a large, nonstick sauté pan over medium heat. Spray the pan with cooking spray then pour about 1/4 cup of the batter into the pan and place a cooked chicken finger on top of the pancake. Once bubbles form on the top, flip the pancake over and cook until pancake is cooked through; remove from pan. Continue with remaining pancake batter and chicken fingers.

Serve chicken finger pancakes garnished with powdered syrup and drizzled with syrup.


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